Mussels with Chorizo and Lemon Aioli

Aioli: Put the garlic, salt, lemon zest, mustard, egg yolk and whole egg in a food processor and blend. With the motor running, slowly drizzle in the combined oils to form a thick emulsion. Add lemon juice and season. The lemon juice will thin down the aioli. Refrigerate until ready to use.

Mussels: Clean and de-beard the mussels under cold running water. Discard any with broken shells or that don’t close when tapped against the bench.

Heat the oil in a large saucepan and cook the spring onions, chorizo, garlic, bay leaf and chilli for 2 minutes. Add the wine, tomatoes and mussels and cover tightly. Shake the pot occasionally and cook until the mussels have opened. Stir in a good squeeze of lemon juice and the flat-leaf parsley.

To serve: Tip into a large bowl and serve with aioli and crusty bread for mopping up the juice. 

Cook's Tip: Fresh or dried chorizo can be used. If using fresh, peel off the skin and break into 2 cm lengths.